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Does anything scream autumn more than a spiced pear cake?! This spiced cake has a homemade pear puree, cinnamon, nutmeg, oats, and ginger! The pears on the top get beautifully caramelised, the oats add a little crunch and the cake itself is moist, light, and fluffy.
I know this is forbidden in baking but I free-styled this recipe! I wanted to add pear puree to not only create a moist cake but to enhance the flavour of the star of this recipe…pears! I feel like most pear cakes I’ve tried in the past never really include pears inside the batter, only on top. I wanted to try my best to make the pears the ‘stand out’ flavour of this cake. Although the cake doesn’t scream ‘pears’, I feel like it does slightly enhance the pear note. I don’t know about you but I’m not a big fan of overly sweet cakes, that’s why I wanted to experiment with this recipe. This cake is perfectly balanced because of the spices and because I didn’t add an absurd amount of sweetener!
Ingredients you’ll need for Moist Spiced Pear Cake:
This Spiced Pear Cake recipe could not be more simple with the following ingredients:
- olive oil
- self raising flour
- pears
- ground cinnamon
- ground nutmeg
- ground ginger
- brown sugar
- vanilla extract
- apple cider vinegar
- rolled oats
- oat milk
- baking soda
- baking powder
How to make Moist Spiced Pear Cake:
- First make pear puree by combining pears, brown sugar and vegan butter in a pot. Cook until pears become soft. Then blend.
- Make vegan buttermilk by mixing oat milk and apple cider vinegar. Set aside for 5-10 minutes.
- Add olive oil, brown sugar, vanilla extract and pear puree with the buttermilk.
- In another bowl combine self raising flour, rolled oats, baking soda, baking power, salt, ground cinnamon, ground nutmeg and ground ginger.
- Combine wet and dry!
- Pour into baking dish and top with sliced pears, brown sugar, rolled oats.
- Bake for 1hr!
How to Store Moist Spiced Pear Cake:
Keep at room temperature for up to 24 hours, or refrigerate for up to 1 week.
How to create moist cakes?
Using olive oil in cakes almost always ensures you’ll get a moist, fluffy and light cake! Besides, using any fruit puree prevents the cake not becoming dry and it kind of makes you feel like it’s a healthier treat (it’s not really haha). That’s the reason banana bread tend to be moist!
Making fruit puree can seem intimidating; I promise you it takes less than 10 minutes to do so! The reason why I cook the pears with some sugar and vegan butter before blending is that I want to help soften the pears, by doing so making it easier for the blender to do its job. But also because just like when I make my Apple Turnovers, I want to reduce the amount of liquid from the pears, otherwise I could risk having a soggy cake! I mean, you could bake the cake for longer to prevent it becoming soggy, then you’d have another issue, worrying about the pears and oats on top burning! Follow the easy steps below to make my pear puree, you won’t regret it!!
More Vegan Autumn Baking:
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Ingredients
- 300 g self raising flour
- 200 g light brown sugar (plus more for decoration)
- 48 g rolled oats (plus more for decoration)
- 90 ml olive oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 240 ml oat milk
- 1 tsp ground cinnamon (plus more for decoration)
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt (or to taste)
- 1/2 cup pear puree
- 2–3 pears (for decoration)
Pear Puree
- 1 tsp vegan butter
- 1 1/2 cup chopped pears (roughly 1-2 pears)
- 1 tbsp light brown sugar
Instructions
Pear Puree
- First make the pear puree by adding the vegan butter, chopped pears and brown sugar into a pot. Cook on low heat for 8-10 minutes or until the pears become soft.
- Allow to cool slightly then blend until smooth (its okay if there are a few bits).
Pear Cake
- Pre-heat oven to 180C/160C fan and line a 8 inch square baking dish with parchment paper.
- Make vegan buttermilk by combining oat milk and apple cider vinegar. Allow to rest for 5-10 minutes.
- Then add olive oil, pear puree, vanilla extract and light brown sugar.
- In another bowl combine self raising flour, rolled oats, baking powder, baking soda, salt and the spices.
- Pour wet ingredients over the dry and mix until well combined.
- Transfer cake mix into prepared baking dish.
- Tap the cake on the counter a few times to release any remaining air bubbles and allow them to rise to the surface.
- Top with rolled oats and a few sliced pears, then sprinkle brown sugar over the pears.
- Bake for 45-60 minutes or until skewer/knife comes out clean when you insert it into the cake.
- Allow to cool slightly then ENJOY!
